Hershey Bar Cake 11 Recipe

  • 1 box Swiss chocolate cake mix
  • 1 package cream cheese - softened (8 ounce pkg)
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 10 Hershey bars with almonds
  • 1 - 12 ounce container of Cool Whip
Prepare cake as directed in 3 round pans - cool completely.

While cake is cooling, prepare icing as follows:

Blend cream cheese and sugars till smooth. Chop 8 candy bars finely and fold into mixture. Mix with Cool Whip.

When cake is cool, ice as usual, covering sides. Break or chop remaining 2 bars, and sprinkle over top of cake. Refrigerate at least one hour. Then cut and serve.

Yummy yummy yummy!!!!!

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